Jam Bars with Oat Crumble Topping

With an almond-scented crust, a layer of fruit preserves, and a buttery oat crumble topping, these bakery-style Jam Bars are easy to make and irresistible to eat!

Visiting from Pinterest? This recipe post was originally published in 2015 and has been updated in 2018 with new photos. Same delicious recipe!

I have a real weakness for any kind of streusel, crumb, or crumble topping. Whether it’s NY Crumb Cake, Blueberry Crumb Muffins, or a Fruit Crumb Pie, my fork is there.

(Also, don’t leave me alone with any of those things, because I might just swoop in and steal a piece of crumb topping when no one is looking!)

That in mind, these Jam Bars with Oat Crumble Topping are one of my favorite desserts to whip up when I need something buttery and bakery-style without a lot of fuss. Wherever I take them, they’re always devoured.

Testing Jam Crumble Bars: Contractor Approved

The concept of this recipe was inspired by the Raspberry Streusel Bars in Joy of Cooking, which I’ve made a number of times over the years. A few summers ago, though, I was craving a jam bar with a topping more reminiscent of a summer fruit crumble.

So, I started playing.

Among other recipe changes, I added brown sugar to the topping and omitted the nuts, milk, and eggs. (Though, I kept the milk in the base layer.) The buttery oat crumble topping ended up being exactly what I was craving against the luscious, fruity jam.

I love the flavor that a hint of ground cardamom brings to the oat crumble, especially paired with the preserves, almond extract, and cinnamon. The cardamom can absolutely be omitted if it isn’t a flavor you love.

I actually tested this recipe out on a group of contractors working in our home during their lunch breaks. When, after the last batch, they asked to take the recipe home to their families, I knew we had a winner!

How to Make Jam Bars: One Bowl Recipe

Jam Crumble Bars are pretty simple to prepare. They’re one-bowl (technically, one big bowl and a small cup to combine the milk and almond extract.) You can also make them using a food processor.

While the base layer is baking, the crumble topping is prepared in the same bowl you used previously (no need to wash in between!).

The filling requires no effort other than opening a jar of preserves and spreading it onto the crust. Since it’s a dominant flavor, you’ll want to use a quality jam or preserve.

What Kind of Jam Should I Use for Crumble Bars?

You can use whatever flavor or brand is in your pantry and is your favorite!

I loveSarabeth’s preserves, and they’re what I use most often for this recipe. For the batch pictured in this post, I used her Strawberry Raspberry preserves for a sweet-tart flavor that we love. Other favorites for these jam bars are Sarabeth’s Blueberry Cherry, Strawberry Rhubarb, and Peach Apricot preserves.

We also love this recipe made with Bonne Maman’s Four Fruits preserves, and Hero’s Black Cherry fruit spread.

Serving and Storing Jam Crumble Bars

I like to slice these jam bars into large-ish squares and dust them with powdered sugar before serving. The powdered sugar is optional, but I think it gives such a pretty finish to the bars, especially on a platter.

I make jam bars year-round, but I especially love them for summer, when I need a dessert that’s easily stored and transported. Pies, crisps, and crumbles are great, but when it comes to serving a crowd at a picnic, a pre-sliced, grab-and-go bar is always an attractive option.

The jam bars store well in airtight containers for a few days, so they’re convenient to make ahead. In my humble opinion, they improve in flavor after a day. Sliced, they also freeze beautifully for longer storage.

Print

Jam Bars with Oat Crumble Topping

With an almond-scented crust, a layer of fruit preserves, and a buttery crumb topping, these bakery-style Jam Bars are an easy and impressive dessert.

3/4cupunsalted butter(1-1/2 sticks), chilled and cut into small pieces

powdered sugar for dusting(optional)

Instructions

Preheat oven to 375 degrees F with rack in middle position. Line a 13x9x2-inch baking pan with parchment paper with a 2-inch overhang on the long sides. Lightly coat parchment with cooking spray.

Make the base

In a large bowl, whisk together flour, sugar, kosher salt, and baking powder. Using a pastry blender, a fork, or two knives, cut butter into flour mixture until it appears sandy and forms fine crumbs. (See Notes for food processor instructions.)

In a small measuring cup, stir together milk and almond extract. Pour over the flour mixture and combine until moistened throughout. Mixture will remain crumbly. For a tender shortbread base, don't overwork dough.

Press dough into the prepared baking pan in an even layer. Bake 12-15 minutes, until center is just set and edges are just beginning to turn light brown. Remove from oven to assemble bars and leave the oven on.

Make the oat crumble topping

While the base is baking, whisk together flour, light brown and granulated sugars, salt, baking powder, cinnamon, cardamom (if using), and oats. Using the same process as you did for the crust, cut butter into the flour mixture until crumbly.

Assemble the bars

Spread preserves over hot crust layer. Sprinkle crumble topping in an even layer over preserves (the crumble layer will be thick).

Return to oven and bake 25-30 minutes, until crumble topping is light golden brown. Let stand at room temperature in the baking pan until completely cooled.

Dust with powdered sugar, slice into bars, and serve.

Recipe Notes

*The brand of ground cardamom I use is very fragrant, so 1/8 teaspoon gives the crumble topping a nice, but not overly-assertive hint of the spice. If your cardamom isn't as aromatic, or if you prefer a stronger flavor, increase to 1/4 teaspoon.

**You can also use a food processor to cut the butter into the flour-sugar mixture. For a tender crust and streusel, use short pulses and be careful not to overprocess. When using a food processor, I prefer to incorporate the liquid ingredients in the base and the oats in the crumble topping by hand.

Have you made this recipe? Let me know by leaving a comment and rating the recipe below! Don’t forget to take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in my newsletter!

Reader Interactions

Comments

Truly scrumptious! These were so easy to make, cut beautifully and taste amazing. Honestly, I was concerned at first that there was too much topping but it baked to perfection and was just right. I love the almond flavor in the bottom crust and it smelled so good while it baked! I used seedless raspberry jam and am going to try peach next. I, too, dusted the top with the confectioners sugar because it looked so pretty. Excellent recipe which is certainly a keeper!

On the weekends my wife and I try to come up with new ideas for our boys’ school lunches. Everything homemade and fresh. This weekend I was trying to think of something that would utilize something that was canned in our pantry. I tried this recipe exactly as stated, but instead of the quality jam that the recipe calls for, I used our homemade apricot butter. The bars came out perfect, and they taste amazing! I had to make the sacrifice and try them before anyone else; however, now I have the unfortunate responsibility to share them with the family. The boys will love these in the school lunches a couple days this week. Thank you for the recipe and your hard work! I’ll definitely be using this again.

I just made these, and they survived a majolr error! I couldn’t find my other half stick of butter for the cropping and realized I had put 2 full sticks in the base. However, the bars came out beautifully anyway! Delicious, light texture. I used a full cup of four berry jam to get it covered. I was generous with my cardamom but could have used a pinch more. These are on my roster now!

Oh my these are just perfection, I LOVE the hint of cardamom in there, it really works to elevate the flavor of everything else. And I love that you tested the recipe on a bunch of contractors, I am always too shy to offer food to random people (although I always want to). Glad they gave you the tick of approval, these will be happening over and over in our house.

Contractor approved! Always a good sign! I’m obsessed with all crumbly, oaty toppings so these are super interesting to me. I love raspberry and blackberry jam, and I imagine these would be incredible made with either of those. Gorgeous photos + tasty recipe!

I need one of those butter smusher things! Seems to be a lot more efficient than me stabbing butter into the dough haha. These jam bars look absolutely delicious and one of my neighbour’s loooooooves cardamom so this will be right up her alley. I can’t wait for these to come out of the oven.

Anything crumby, and anything with jam, please and thank you! I love everything about these bars. In general, I’m not usually one for sweets. But there are a few goodies out there that I just can’t pass up on, and things with crumbly ops and gooey jammy centers are one of those things :) I love that this sort of recipe is evergreen, too. It’s delicious in the summer, and also totally acceptable in the winter.

Your jam bars look absolutely irresistible. I can see me serving them at an afternoon coffee or tea! How about book club? Of course wine is always good then but the jam bars would be great along side. I have always enjoyed a streusel topping whether it was a coffee cake or on a pie. I can’t wait to try out these bars.

These bars sound like the perfect dessert! I love the spices and flavors in them and I love how they could be different every time you make them just by using a different jam! Can’t wait to make these!

This post has so so so many good things! I don’t even know where to start. First – photos! Beautiful, as always! I just want to reach out into my screen and grab a bar (or five)! I love that you only need one bowl and don’t need to wash it in between making the bottom and the topping. And I love that addition of cardamon, it adds a very unique flavour!

I love this! I always end up with 2-3 partially used jars of jam in my fridge, and never know what to do with them all. And then they go bad- which is tragic. I need to make your jam bars- the husband loves crumbles, so he’d be so excited!

I know my husband would LOVE these. His favourite topping is “crumble”….on pies, tarts and crumble desserts. These look like a winner….and I know if I made them, he would eat them for breakfast (lunch, dinner and dessert).

I made your Jam Crumb Bars and I have to say, they are absolutely wonderful. I used E.D. Smith’s Peach, Mango and Orange Preserves in my batch and the crumb bars were a hit with our morning coffee! Thank you!

Thank you so much for your lovely comment, Nancy! I’m so glad you enjoyed the crumble bars (and apologize for not seeing your comment sooner, I’ve been unexpectedly away). The Peach, Mango, and Orange preserves you used sound wonderful! I’ll definitely look for them in my local market the next time I make a batch!

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Meet Amanda Biddle

I'm Amanda, and I love to create gourmet, seasonal recipes for every day and entertaining (sometimes, with a splash of bourbon, too). I'm inspired by the beauty of fresh ingredients, the people and places I visit, and believe that there are few bad days that can’t be improved with a warm baguette and a wedge of Brie.